Prepare all of the ingredients. Start water boiling for eggs. Preheat grill or grill pan to medium-high.
In a large pot over medium high heat, add oil, garlic and ginger. Let cook for 3-4 minutes. Add chicken broth, water, coco aminos, fish sauce, rice vinegar, and salt. Bring to a boil then reduce heat to medium. Add carrots and corn.
Sprinkle both sides of pork chops with ginger, salt, pepper and parsley. Once grill/grill pan is heated cook pork for 6-8 minutes on each side.
In a medium mixing bowl, create an ice bath (half full with ice then top with cold water). Once water is boiling in pan, carefully add the eggs. Cook for 7 minutes, exactly. Remove to water bath and let site until ready to create bowls.
Add ramen bricks to large pot and cook for 8 minutes. Use tongs to help break up the bricks as they cook. Once the noodles are cooked and completely broken up, add bok choy, place lid on pot and turn off the heat.
Remove eggs from ice bath and peels. Carefully cut in half, lengthwise.
To build a ramen bowl, use tongs to get a portion of ramen and bok choy out of the large pot, then ladle the broth over top so that the ramen just floats. Place 1-2 pork chops on the side of the bowl, place one egg next to it. Sprinkle with scallions and sesame seeds.